Slow Cooker Thai Pumpkin Curry Recipes

SLOW COOKER PUMPKIN COCONUT CURRY

Steps:

• In the insert of a 4-quart or larger slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed.
• Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime juice to the mixture. Stir to coat and incorporate.
• Cook on low for 6 hours.
• Serve over rice!
• Refrigerate leftovers in an airtight container for up to seven days.

SLOW COOKER THAI PUMPKIN CURRY RECIPE

Steps:

• In a slow cooker over high heat -- saute chicken, onion, and carrots until onions start to brown. Add water, and salt to taste -- reduce heat to medium low. Cover and cook for 3 hours until chicken falls from bone. Remove bones. Add next 8 ingredients, cook on low heat another 20-30 minutes until squash is tender. Add Broccoli (or green beans) and pepper. cook another 5 minutes. Adjust Salt to taste. Garnish with Cilantro and lime. Serve with your favorite rice.

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY

Steps:

• Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
• The curry will be a bit thin at first; it thickens up as it sits.
• Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.